Shower Gel: Foam Loss Over Time
Question
I need advice.
I made shower gel around September. At that time, it had a lot of foam and whipped up well. By this month (December), the foam doesn't whip up anymore. The texture remains, but it feels like only the viscosity from N70 and other RMs is left.
I don't know what caused this. Please provide advice.
Thank you.
Answer
Subject: Advice on Shower Gel with Reduced Foam
Dear Customer,
I understand the issue you are experiencing with the shower gel you made about 3 months ago. The symptom of significantly reduced foam while viscosity remains is a common problem in this type of product and can be due to several possible causes.
Possible reasons why the foam of your shower gel might have decreased over time:
- Microbial Contamination: This is the most common cause. Bacteria, yeast, or mold that contaminate the product during manufacturing or storage can break down surfactants, which are the main components responsible for creating foam. When surfactants are degraded, the foam will decrease or disappear. Meanwhile, thickeners (like N70, which also contributes to viscosity) or other components providing viscosity may remain, keeping the product thick. Contamination can occur if there is insufficient or inadequate preservation, or if manufacturing processes are not sufficiently hygienic.
- Ingredient Degradation: Some ingredients in the formula may degrade over time, especially if exposed to light, heat, or air, which can affect their foaming performance.
- Ingredient Interactions: Certain ingredients in the formula might react with each other over time, reducing the effectiveness of the surfactants.
- Storage Conditions: Storing the product in a place with high temperatures, frequent temperature fluctuations, or direct sunlight exposure can accelerate degradation or promote microbial growth.
Initial Recommendations:
- Check the Product's Appearance: Observe if there are any changes in smell, color, or clarity, which could be signs of microbial contamination.
- Review the Formula and Manufacturing Process:
- Was an appropriate and sufficient preservative system used in the formula?
- Was the water used in production clean (e.g., distilled or DI water)?
- Were the containers and equipment used in production clean and initially sanitized?
- Review Storage Conditions: Was the product stored in a dry, cool place away from direct sunlight?
Based on the symptoms you described, microbial contamination is the most likely cause. Using an appropriate preservative system is crucial for extending the shelf life and maintaining the quality of cosmetic products, most of which contain water.
I hope this advice is helpful. If you have further questions, feel free to ask.
Thank you.